Copycat Cracker Barrel Double Chocolate Fudge Coca-Cola Cake Recipe

There’s something about Cracker Barrel’s Double Chocolate Fudge Coca-Cola Cake that sticks with you. I still remember the first bite, somewhere off a winding interstate in Georgia, road-weary and sunburned, with a plate of meatloaf in front of me and this rich, warm square arriving at the table like a gift. It wasn’t just chocolate cake. It was dense and glossy, soaked in nostalgia, and faintly caramelly from the Coca-Cola. It had that Southern magic, the kind that tells you everything’s gonna be alright.

If you’ve ever craved a slice long after the Cracker Barrel check was paid and the rocking chairs left behind, this recipe’s for you. It captures the thick, moist crumb, the pour-over fudge glaze, and that deep chocolate hit with just the faintest cola whisper. You don’t need a special occasion. Just a pan, a bottle of Coke, and about an hour.

How to make Cracker Barrel’s Double Chocolate Fudge Coca-Cola Cake at home

Start by blooming your cocoa in a hot blend of Coca-Cola, butter, and oil. It deepens the flavor and gives you that signature “fudge brownie meets old-school sheet cake” base. Pour it over the dry ingredients, mix in buttermilk and eggs for a soft crumb, and bake in a sheet pan until just set. While the cake is still warm, pour a hot Coca-Cola chocolate glaze on top so it sinks slightly and sets into a soft, glossy layer.

Serve warm with ice cream, or eat cold from the fridge with a spoon. Both are correct.

Nutrition facts (per slice, 1/12 of cake)

Calories: ~450
Total Fat: 20 g
Saturated Fat: 8 g
Carbohydrates: 65 g
Sugar: 50 g
Protein: 4 g

Ingredients (9×13-inch cake, serves 12)

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool + Glaze Time: 30 minutes
Total Time: ~1 hour 15 minutes
Servings: 12

For the cake

• 2 cups (260 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (65 g) unsweetened cocoa powder (natural, not Dutch)
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup (240 ml) Coca-Cola (not diet)
• ½ cup (113 g) unsalted butter
• ½ cup (120 ml) neutral oil (like canola or vegetable)
• ½ cup (120 ml) buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1 oz baking chocolate (finely chopped)
• Optional: 1½ cups mini marshmallows (folded in at the end)

For the warm fudge glaze

• 6 tablespoons (85 g) unsalted butter
• ¼ cup (30 g) cocoa powder
• 6 tablespoons (90 ml) Coca-Cola
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 cups (360 g) powdered sugar (sifted)

Tools you’ll need

• 9×13-inch metal baking pan
• Two saucepans
• Mixing bowls
• Whisk and spatula
• Fine mesh sieve
• Measuring cups and spoons
• Knife or offset spatula for spreading the glaze

Instructions

Step 1: Preheat and prep (5 minutes)

Preheat your oven to 350°F (177°C). Grease a 9×13 metal pan or line it with parchment. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cocoa powder.

Step 2: Bloom the cocoa (5 minutes)

In a medium saucepan over medium heat, combine Coca-Cola, butter, and oil. Bring to a gentle simmer, then whisk in the cocoa powder until smooth and glossy. If using baking chocolate, stir that in off-heat until melted.

Step 3: Mix the batter (3 minutes)

Pour the hot cocoa mixture into your dry ingredients and whisk until mostly smooth. In a separate bowl, whisk buttermilk, eggs, and vanilla. Stir into the batter until fully combined. Fold in marshmallows now if using.

Step 4: Bake the cake (30 minutes)

Pour batter into your prepared pan. Bake for 27–33 minutes, or until the top springs back and a toothpick comes out with moist crumbs (not dry). Let the cake cool 10 minutes.

Step 5: Make the warm fudge glaze (10 minutes)

In a saucepan over medium heat, melt the butter with Coca-Cola and cocoa. Once simmering, remove from heat. Stir in vanilla, salt, then slowly whisk in sifted powdered sugar until smooth and pourable.

Step 6: Glaze the cake (5 minutes)

Pour the warm glaze evenly over the warm cake. Use a spatula to coax it to the edges. Let it sit 30–45 minutes to set into a soft, shiny fudge topping.

Tips

• Don’t skip the bloom step, it unlocks a deeper chocolate flavor and mimics Cracker Barrel’s rich, fudge-like base.
• Always sift powdered sugar for smooth icing.
• To serve warm later, microwave a slice for 10–15 seconds and top with a scoop of ice cream.
• If your cake is dry, it’s likely overbaked, start testing at 25 minutes.
• Chill overnight for a firmer set if serving cold (honestly, it’s dreamy straight from the fridge).

What to serve with

Warm slice? Vanilla ice cream. That’s the Cracker Barrel way, and for good reason. The cold creaminess melts just enough over the warm, gooey glaze to become its own kind of sauce.

More cozy ideas:

• Salted roasted pecans: Sprinkle over the top for crunch and a nutty edge that balances the sweetness.
• Fresh strawberries or raspberries: Their tart brightness contrasts beautifully with the fudgy richness.
• Espresso or strong coffee: That slightly bitter contrast really wakes up the deep cocoa flavor.
• Buttermilk biscuits (savory, not sweet): Especially if you’re having the cake for brunch or dinner dessert, this is Southern comfort at its best.

Surprisingly good savory pairings:

• BBQ pulled pork or brisket: Yep. At a Cracker Barrel-style dinner, this cake lands right after a plate of smoky meat and greens, and it just works.
• Cheddar-stuffed cornbread muffins: They bring in a salty, savory foil to all that chocolate.

Variations

Double Fudge Upgrade
Add 1–2 oz melted dark chocolate to both the cake batter and the glaze for an even richer experience.

Coca-Cola Float Cake
Top each slice with a scoop of vanilla ice cream and drizzle of Coke syrup. It mimics a cola float, dessert-style.

Mini Sheet Cakes
Bake in two 8×8 pans instead of one 9×13. Serve one, freeze the other, your future self will thank you.

Mocha Twist
Swap ¼ cup of the Coke in the cake batter for strong brewed coffee. It won’t taste like coffee, but it deepens the chocolate note.

Spiced Holiday Cake
Add ½ teaspoon cinnamon and a pinch of nutmeg to the batter. Great for Thanksgiving or cold nights when you want the chocolate to feel extra cozy.

Ingredient substitutes

Coca-Cola
Original: Coca-Cola (not diet)
Substitutes: Pepsi (if you must), Dr Pepper for a slightly spicier depth, or root beer for a twist. Avoid diet or zero-sugar, those don’t behave the same in baking.

Buttermilk
Original: Buttermilk
Substitutes: ½ cup milk + 1½ tsp white vinegar or lemon juice (let sit 5 minutes), or plain kefir.

Unsweetened Cocoa
Original: Natural cocoa powder
Substitutes: Dutch-process cocoa (reduce baking soda by ¼ tsp and add ½ tsp baking powder), or a blend of cocoa and dark chocolate.

Neutral Oil
Original: Canola or vegetable oil
Substitutes: Light olive oil, avocado oil, or even melted coconut oil (unrefined will add a faint coconut note).

Powdered Sugar (Icing)
Original: Confectioners’ sugar
Substitutes: Blend granulated sugar in a high-speed blender with 1 tsp cornstarch per cup until fine. Not quite the same, but works in a pinch.

Butter
Original: Unsalted butter
Substitutes: Salted butter (reduce added salt slightly), or vegan butter for a dairy-free version.

Mini Marshmallows
Optional in this cake, but if using:
Substitutes: ½ cup marshmallow crème (folded in with batter), or leave out for a smoother, more traditional crumb.

Honest Review

After a few bakes and tweaks, this version really delivers that Cracker Barrel comfort. The cake comes out deeply chocolatey and soft, with just enough structure to hold up under the warm fudge glaze. That glaze? It’s glossy, pourable, and sets just like the real thing, never grainy, never too sweet.

Does it taste exactly like Cracker Barrel’s? Not down to the molecule. They likely use commercial stabilizers and controlled ovens I’ll never own. But for a home kitchen version, the texture hits that nostalgic sheet-cake-meets-fudge-bar spot almost perfectly. It’s rich but not cloying, slightly spiced from the cola, and best of all, it stays moist even days later.

Would I make it again? Already have. It’s the kind of cake you find excuses to slice into, “just a sliver” turns into three. Especially good straight from the fridge at midnight with a spoon. If you’re after that warm, gooey bite you remember from road trips and roadside diners, this copycat absolutely scratches the itch.